On the Menu:
Chicken and Shrimp Teriyaki Skewers
Steamed Rice or Brown Rice
Steamed Broccoli
Watermelon, Mango and Pineapple Salad
Strawberry and Peach Daquiris
Chicken and Shrimp Teriyaki Skewers:
- 1 1/2 pounds of chicken tenders
- 1 pound of shrimp (preferably the 26 - 30 size)
- 1 1/2 cups of Terayki sauce
- 1 red bell pepper
- 1/3 package of HEB's "chunks" of pineapple
- small bunch of green onions chopped into 3" pieces
- Marinate the chicken tenders in one cup of the Teriyaki sauce for 2 -3 hours in the fridge. In a separate bowl, soak the peeled shrimp in a half cup of the Teriyaki sauce. Soak bamboo skewers in water during this time.
- Cut the red bell pepper in chunks (removing the seeds).
- Alternate the chicken, pineapple, red bell pepper and green onion onto the skewers. Skewer the shrimp, pineapple, red bell pepper and green onion onto the other half of the skewers.
- Grill the chicken skewers over medium / medium high heat for 20 minutes, alternating sides every 5 minutes. During the last five minutes, place the shrimp skewers on the grill and rotate once after about 2 1/2 minutes.
- Check for "doneness" and serve over white or brown steamed rice.
Watermelon, Mango and Pineapple Salad:
- Quarter of a watermelon
- 1 mango
- 2/3 bag of HEB's pineapple "chunks"
- Cut the mango and watermelon into chunks to match the size of the pineapple.
- Mix together and serve chilled.
Strawberry and Peach Daquiris:
- 1 Strawberry Daquiri mix (frozen)
- 1/2 peach, with pit removed, cut into large pieces
- 1/2 can (of daquiri can) Light rum -preferably Cruzan Rum
- Ice
- Place the frozen daquiri mix into the bottom of the blender. Add the chopped peaches.
- Fill blender with ice.
- Pour rum over ice.
- Blend on high power ("ice crush" setting on our blender) for 20+ seconds until it has a smooth consistency.
- Serve with a straw and half of a strawberry.
ENJOY! ♥
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